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The problem with recipes like this is the agitation, there is a very sound method in there apart from the ambiguous "stir".
I support very slow press, as it doesn't force as many fines through the side holes in the aeropress. 78 degrees is a touch low in my opinion, slightly above 80 to get a little more acidity.
You say you changed the dose from 16.5g to 19g. did you adjust any other parameters? the thermal mass of that would require you to increase your temperature slightly to get the same extraction percentage. 16.5g to 250g is already on the high side of strength for dose if you are using a lightly roasted coffee (because you will inherently have a higher extraction and more coffee dissolved). Going to 19g would usually result in having to under extract the coffee to have a normal mouthfeel/body.
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Lukemdfree
@NurseHolliday
Same, I felt like I wanted to try out a new method, not that I was unhappy with my coffee but I like changing things up. So I used the method of the 2014 Aeropress winner and I do feel that it tastes better, but I still use 19g over his 16.5g